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Restaurant POS

URY Restaurant POS is a point of sale for restaurants, cafés and hotel outlets. Servers take orders on a tablet against tables or for takeaway, the kitchen sees them on a display, and the bill is settled at the table or the counter. Because it is built on the ERP's point-of-sale documents, every sale posts to Accounting and moves stock in Inventory without a separate integration. It is available on plans that include it.

The POS is not part of the desk. It is a separate web app at /pos with three screens — Table, POS and Orders — and Switch To Desk in the user menu to get back to /app. Give your staff the /pos address to bookmark; in this build the URY tile on the desk's app switcher is shown only to the Administrator, so cashiers will not find it there. The kitchen display is a second web app with one address per kitchen: /URYMosaic/ followed by the production unit's name, for example /URYMosaic/Kitchen. Setup lives in the desk in the URY workspace at /app/ury.

What differs between outlets is set in three records. The Branch decides which users may use the POS at all. The URY Restaurant holds the company, the default tax template, the invoice series prefix and which menu is in force. The POS Profile holds the warehouse, cost centre, payment modes, print format and printers, plus the switches for discounts, who is allowed to take payment, and which order statuses a cashier may see. The POS finds all three from the signed-in user's branch, so keep one restaurant and one POS profile per branch.

Key concepts​

  • Branch — the outlet everything else hangs off. Every POS user must be listed in the branch's User table with the room they work in; without that row the POS refuses to load and reports that the user is not associated with any branch.
  • URY Room — a dining area (indoor, terrace, VIP), typed AC or NON-AC. Every table belongs to a room, and a room can have its own bill and kitchen-ticket printers. Rooms are areas, not floors, and a menu can be set per room.
  • URY Table — a table with a number of seats, a minimum seating, a shape (Rectangle, Square or Circle) and a position on the layout. Its status is Available or Occupied — there is no separate billed state. Tick Is Take Away and the table produces takeaway orders instead.
  • URY Menu — the items on sale, each row carrying a Rate, a Course, Special Dish and Disabled. Menu rows point at Items from Inventory. The menu owns a price list of its own: saving the menu deletes every item price in that list and rewrites it from the menu rows, so prices are edited on the menu, never on the price list.
  • URY Menu Course — the categories down the left of the POS (starters, mains, desserts). A course can carry a serving priority and be flagged Indicate in KDS so the kitchen display orders by it.
  • POS Profile — the ERP setting that ties the outlet to its company, warehouse, cost centre, payment modes, print format and printers, extended with URY's restrictions: Role Allowed For Billing, Role Restricted For Table Order, Enable Discount, Require Daily POS Closing and the KOT settings.
  • URY Production Unit — a kitchen or station. It lists the item groups it cooks, has its own printers, and has its own kitchen-display address. Kitchen tickets are routed by item group, so an item in no production unit produces a warning and no ticket.
  • URY KOT — the kitchen ticket. Saving an order raises one automatically for each kitchen that has items on it, containing only what changed since the last save.
  • POS Invoice — the bill, consolidated into Sales Invoices when the shift is closed.
  • POS Opening Entry and POS Closing Entry — the cashier's shift: opening float, expected amounts by payment mode, and the count at close. Both are made in the desk, not in the POS.

Typical flow​

POS Opening Entry submitted in the desk
   │
Table screen ─▶ tap a free table ─▶ add items ─▶ Add New Order ─▶ kitchen ticket
   │                                                  │
   │              later rounds: Update Order sends only what changed
   │
Orders screen ─▶ Print (table frees, order becomes Draft) ─▶ Payment ─▶ POS Invoice
   │
POS Closing Entry in the desk ─▶ consolidated Sales Invoice ─▶ Accounting

Common tasks​

Take an order at a table​

  1. On the Table screen pick the room and tap a table marked Available. The POS opens with the order type set to Dine In and that table selected. The POS does not ask for a cover count; every order is recorded as one pax.
  2. Choose the customer — an order cannot be saved without one, and a customer needs a mobile number. Tap items to add them, double-click an item for its variants, add-ons and Special Instructions, and use the comment button for a note on the whole order.
  3. Tap Add New Order. Come back to the table later and tap Update Order to add a round: added items go to the kitchen as a new ticket, removed or reduced ones as a cancellation ticket.

Settle a bill​

  1. Open the Orders screen and select the order. Table orders sit under Unbilled until they are printed. Tap Print.
  2. Printing is the turning point: the bill prints, the order moves to Draft, and the table returns to Available even though nothing has been paid. After printing, items cannot be removed or reduced unless Allow Cashier To Edit And Remove Table Order Items is enabled on the POS Profile. A table order cannot be paid before it is printed.
  3. Tap Payment, enter an amount against each mode of payment, and tap Pay. A bill can be split across as many modes as the POS Profile lists — cash, card, or a QRIS mode of payment you create yourself — and anything entered over the total is shown as the excess beside Total Entered. If Enable Discount is on, a discount can be applied here — a percentage, never a fixed amount. Amounts are in the company's currency, IDR for an Indonesian company, and the bill is charged at the rounded total with the rounding shown as Adjustment — turn that off in Global Defaults if you do not want it. Paying submits the POS Invoice.

:::note Hotel outlets There is no room-charge payment mode. An outlet bill for a hotel guest is settled in the POS and then posted onto the guest's folio by hand in Hospitality; there is no automatic bridge between the two in this build. :::

Close the shift​

  1. Before service, submit a POS Opening Entry for the branch in the desk. Until one is open the POS shows POS Not Opened and nothing can be sold.
  2. At the end of service create a POS Closing Entry in the desk against that opening entry. It lists the expected amount for each mode of payment; enter what you counted and the difference is worked out for you.
  3. Submit it. The shift's POS Invoices are consolidated into Sales Invoices, and those are what reach Accounting. With Require Daily POS Closing set on the POS Profile, a new day cannot be opened until the previous day's shift is closed.

Change the menu or a price​

  1. Items must exist in Inventory first; create them at /app/item. You do not need to give them a selling price there.
  2. In the desk, open the outlet's URY Menu and add, remove or reprice rows. Special Dish puts an item behind the POS's Special Items filter, Disabled takes it off sale without deleting the row, and Course decides which category it appears under.
  3. Save. The menu rewrites its price list from the rows.
  4. Reload the POS to pick the change up — the menu is loaded when the app starts, not polled. Clear Cache in the user menu forces a clean reload.

Setup checklist​

In this order:

  1. A Branch for the outlet, listing every POS user in its User table with the room they work in.
  2. A URY Restaurant for that branch: company, default tax template, invoice series prefix and default menu.
  3. URY Room records for the dining areas, then URY Table records for the tables in them.
  4. Items in Inventory, then a URY Menu listing them with rates and courses.
  5. A POS Profile for the branch: company, warehouse, cost centre (it is mandatory), payment modes, print format, printers, and a URY KOT Naming Series — without that series no kitchen tickets are created at all.
  6. A URY Production Unit per kitchen, listing the item groups it cooks. Its display is at /URYMosaic/ plus the unit's name.
  7. Users holding URY Manager, URY Captain or URY Cashier, with user permissions limiting them to their branch and POS profile. Taking payment is not granted by the role name: list the roles that may bill in Role Allowed For Billing on the POS Profile.
  8. Print formats for the bill and the kitchen ticket, and either a printer in Network Printer Settings or a QZ Tray host on the POS Profile.

The kitchen display​

Each kitchen opens its own address and signs in there. Tickets arrive as cards showing the table, the order number, the items and a countdown against KOT Warning Time; an audio alert can be enabled per POS Profile. Tap a card to turn it over and tap Serve to clear it — there is no in-progress state and no marking of individual items. A cancellation ticket is cleared with Confirm instead.

  • Hospitality — hotel outlets; folio charges are posted by hand.
  • Inventory — a sale reduces stock of the menu item itself from the POS Profile's warehouse. It does not deplete ingredients: a BOM on a menu item is used to cost the dish in the URY Daily P and L record, not to consume its ingredients.
  • Accounting — daily sales and settlement.